Get inspired with over 25+ healthy lunch ideas. From make-ahead meal prep to hearty salads and creamy soups, these easy recipes will inspire AND excite you for lunchtime! This steak and chickpea salad is a great recipe to start with.
Prepare five bowls, containers, or food storage containers and set aside.
In a non-stick pan, add some oil and place it over medium heat. Once hot, add the skirt steak and cook for 4-5 minutes, or until fully cooked. Remove the steak from the pan and place it in tinfoil.
Drain the chickpeas and set aside. Place a layer of spinach to the bottom of each container. Add the remaining vegetables, chickpeas, and drizzle with the balsamic dressing.
Remove the steak from the foil and slice it into strips. Divide the steak amongst the five containers.
Notes
TO STORE: Leftovers of each portion of the salad (including the protein) can be stored in the refrigerator, covered, for up to five days.TO FREEZE: Place the cooled protein in an airtight container and store it in the freezer for up to six months.TO REHEAT: If you'd like a warm dish, microwave the bowl/container for 30-40 seconds.